Wednesday, April 13, 2011

Greek Pita Sandwiches

{please excuse the terrible photo, but considering the rate at which Alex and I were eating the filling, I'm lucky there is even this photo}

1 can of marinated artichoke hearts
1 can of medium black or green olives-sliced
1/4 cup of raspberry vinagrette
4 cloves of garlic-minced or pressed
1 pint of quartered grape tomatoes
1zucchini- diced or quartered
3 Tb olive oil
Sundried tomato feta
Cream cheese-softened
1/2 lb. sliced or shaved roast beef sandwich meat
Pitas with pockets  {bake in oven for 5 minutes at 375 degrees}

1.Mix together artichoke, olives, vinagrette, garlic, tomato, zucchini, olive oil and feta in medium bowl.
2. Take pitas (cut in half, if full pita circles) and spread a little bit of cream cheese inside.
3. Place desired amount of roast beef inside.
4. Scoop the filling from bowl in to the pita to finish it off.

Bite, drool, sigh and proceed to stuff yourself.  These are my new favorite dish and I think about them more often than I should.

Disclaimer- I am not Greek, have not studied Greek cuisine or even read a Greek cookbook.  I do plan to though.  Its just more fun for me to call them "Greek Pitas" rather than --- Pita.

Thursday, February 10, 2011

Stuffed Shells-Stuffed Bellies

This recipe is from  I have tried about 12 times to type up the recipe on here, but blogger is acting wonky. So, my apologies, but you will have to visit their site to get the recipe.  It is so, so good.  The only things I changed were
1. I substituted cottage cheese for the ricotta
2. Used ground turkey

Wednesday, February 2, 2011

Sort of Chicken Divan

I set out to make Chicken Divan tonight.  I had all of the ingredients, I was ready.  But then I procrastinated.  And I didn't want to feed my family at 7, when it would have come out of the oven.  So I improvised.  And it turned out fantastic!! 

I present to you Chicken Divan Penne!!

1 bag of frozen broccoli florets- cooked in microwave for about 6 minutes and drained
1 can of 98% fat free mushroom soup
1 onion-diced
4 cloves of garlic minced
1 tsp. curry
salt and pepper to taste
1 lb. of boneless skinless chicken breasts- cut in strips
olive oil
1 box of whole grain or white penne

1. In skillet, drizzle about 4 Tb. olive oil over chicken and cook until no longer pink
2. As the chicken cooks add in the diced onion and garlic
3. Season with salt and pepper
4. Start penne cooking in a pot
5. Push chicken to sides of skillet and pour in the can of soup and curry.  Stir with the juices from chicken and onion.  Warm thoroughly.
6. Toss chicken and broccoli in the skillet with the sauce mixture.
7. Drain penne and dish onto plate, topping it with the chicken and broccoli mixture
8. Sprinkle on a little bit of cheddar and enjoy!

Tuesday, February 1, 2011

4 Ingredient Italian-esque Wedding Soup

I love this soup.  I wish I could list a ton of ingredients that I so expertly put together to meld into one pot of deliciousness.  But I can't.  There is only four.  It is so easy, so healthy, and all my kids + husband love it.  It is absolute, Wintery heaven with some crusty, warm, french bread.

One package of frozen, chopped spinach
5 cups of chicken stock
One cup of orzo pasta
Chicken sausage stuffed with mozzarella and spinach (I get it at super walmart), but really any kind of link sausage you want will work.  If you like spiciness use chorizo.

In large pot, pour in the stock
2. Toss in frozen hunk of spinach (embarrassingly simple)
3. While spinach defrosts in pot, slice your sausage into thin rounds
4. When stock is boiling and all spinach is defrosted and cooking, add in sausage and one cup of orzo
5. Boil for 9 minutes or until orzo is al dente.

I double this recipe for my family of 6, and so I can have leftovers.  Let me know what you think!